Artichokes with Rosemary Sauce

Four ingredients become an impressive side dish that's great for special get-togethers.

Prep Time: 10 min
Total Time: 45 min
Makes: 4 servings

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4	medium artichokes
1/2	cup butter or margarine
1	teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crushed
1	teaspoon lemon juice

1.	Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
2.	Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
3.	Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.
High Altitude (3500-6500 ft): Steam artichokes 30 to 35 minutes.

Kitchen Tips

Artichokes can also be prepared in the microwave. Place artichokes in glass pie plate; add 1/2 cup of water. Cover with plastic wrap, turning back edge to vent steam. Microwave on High 10 to 15 minutes or until bottoms are tender when pierced with knife.

Nutrition Information:

1 Serving: Calories 280 (Calories from Fat 210); Total Fat 23g (Saturated Fat 15g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 280mg; Total Carbohydrate 14g (Dietary Fiber 7g, Sugars 1g); Protein 4g Percent Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 6%; Iron 8% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 5 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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